{"id":7058,"slug":"canned-tomatoes-stewed","title":"CANNED TOMATOES, STEWED","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Canned tomatoes","Salt","Pepper","Butter, a lump the size of an egg","Sugar, one tablespoon","Flour, one teaspoon","Cold water, one tablespoon"],"ingredients_norm":["canned tomato","salt","pepper","butter lump the size of egg","sugar tablespoon","flour teaspoon","cold water tablespoon"],"steps":["Salt, pepper;","Add a lump of butter the size of an egg and add one tablespoon of sugar.","Thicken with one teaspoon of flour wet with one tablespoon of cold water, stir into the tomatoes and boil up once."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w36:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"5b9c008f55045d333a3e1fedf4c8eef310334d5aca8185dfcc8b9008fae31f74","created_at":"2026-08-02T16:57:06Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/canned-tomatoes-stewed"}